Vegetable Cannelloni
Nutritional values
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 206.1 μg | (344 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 746 mg | (19 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams Broccoli
- salt
- 2 carrots
- 150 grams button Mushroom
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 100 milliliters dry white wine
- 200 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 5 Tbsps grated Parmesan
- 2 Tbsps freshly chopped parsley
- freshly ground peppers
- 12 cannellini beans (without precooking)
Preparation steps
Rinse broccoli and blanch in salted boiling water, rinse and drain well. Peel carrots and dice finely. Wipe mushrooms with a damp paper towel and cut into slices.
Peel onion and garlic and finely dice both. Sauté together in a hot pan with butter until translucent. Sprinkle with flour, sauté and pour in the wine. Add broth and cream and simmer until smooth while stirring. Remove from the heat, add 2-3 tablespoons Parmesan, stir in parsley and season with salt and pepper.
Preheat oven to 180°C (approximately 350°F). Grease a casserole dish.
Using 3-4 tablespoons of sauce, mix with broccoli, carrots and mushrooms (up to 2 tablespoons). Spoon filling into cannelloni and place into casserole dish. Spread remaining sauce with remaining mushrooms over, sprinkle with remaining Parmesan and bake until golden brown about 25 minutes in the oven. Remove from oven and serve.
